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Delicious crockpot pesto chicken with sun-dried tomatoes and creamy spinach sauce

Crockpot Pesto Chicken

A rich and flavorful dish, this easy crockpot recipe combines tender chicken thighs with basil pesto, sun-dried tomatoes, and creamy spinach sauce for a comforting meal with minimal effort.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chicken thighs Bone-in or boneless work well
  • 1 cup Basil pesto Store-bought or homemade
  • ½ cup Sun-dried tomatoes Oil-packed for a richer flavor
  • 4 cups Spinach Fresh preferred, but frozen can be used
  • 1 cup Cream Heavy cream or half-and-half for lighter version
  • To taste N/A Salt Adjust based on preference
  • To taste N/A Pepper Use freshly ground for best flavor
  • N/A N/A Pasta or rice For serving, choose according to preference

Method
 

Preparation
  1. Place the chicken thighs in the crockpot.
  2. Add basil pesto, sun-dried tomatoes, and spinach on top of the chicken.
  3. Pour in the cream, and season with salt and pepper.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  5. Serve over pasta or rice.

Notes

Select high-quality basil pesto and consider searing the chicken for added depth. You can also experiment with extra veggies and adjust seasoning as needed. Ensure not to overcook the chicken to maintain juiciness.